Mexican Breakfast Burritos with Chorizo and Avocado

Method

1. In a medium bowl, beat the eggs with a fork until just blended and set aside.
2. Heat a 10-inch non-stick skillet over medium-high heat. Crumble in the chorizo and cook, breaking the meat up with a spoon, until browned and cooked through, about 5–6 minutes.
3. Transfer the cooked chorizo to a foil-lined plate and wrap to keep warm. Leave the rendered fat in the skillet.
4. Add the olive oil to the skillet with the drippings and heat over medium-high. Add the frozen hash browns (be careful of splattering), season with salt and pepper, and cook, stirring occasionally, until browned and cooked through, about 7–8 minutes.
5. Transfer the potatoes to another foil-lined plate and wrap to keep warm. If there is very little oil left in the skillet, drizzle in about 1/2 tablespoon olive oil.
6. Reduce the heat to medium-low. Add the beaten eggs to the skillet and cook, stirring constantly with a rubber spatula and folding the edges in, until just set but still soft. Season with salt and pepper. Remove from heat and cover to keep warm (they will continue to cook from the residual heat).
7. Warm the tortillas on a griddle, in a large skillet, or in the microwave until pliable.
8. To assemble, place each tortilla on a work surface. Layer one-quarter of the scrambled eggs down the center, then top with one-quarter of the potatoes, cheese, and chorizo. Spoon a generous amount of pico de gallo over each, then add diced avocado.
9. Fold the two sides of the tortilla inward, then roll the bottom edge over the filling, and continue rolling tightly to form a burrito. Serve immediately, with hot sauce if desired.